The present disclosure provides methods for manufacturing a shelf-stable food product. In a general embodiment, the methods include acoustically mixing the food product with an acoustic mixing device during thermal processing of the food product. The methods of the present disclosure provide several advantages including, but not limited to, rapid achievement of a uniform temperature distribution during thermal processing, retention of nutrient content and organoleptic properties of the food product, and retention of particle integrity in the food product during and after mixing.

Methods and apparatuses for preparing sandwiches (subs, wraps) and meal, such as Shawarma, Gyros and Doner Kebab sandwiches and meals. The apparatus includes a grilling mechanism, a smoking mechanism, a slicing mechanism, sandwich and meal assembly mechanism, sandwich wrapping and packing mechanism and accepting money and credit card mechanism. The slicing mechanism is configured to slice a cylinder or cone of meat in an automated, substantially helical slicing pattern. The sandwich assembly includes various components to automatically dispense selected bread, condiments, and other sandwich and meal ingredients and wrapping and packing the sandwich.

Methods and apparatuses for preparing sandwiches (subs, wraps) and meal, such as Shawarma, Gyros and Doner Kebab sandwiches and meals. The apparatus includes a grilling mechanism, a smoking mechanism, a slicing mechanism, sandwich and meal assembly mechanism, sandwich wrapping and packing mechanism and accepting money and credit card mechanism. The slicing mechanism is configured to slice a cylinder or cone of meat in an automated, substantially helical slicing pattern. The sandwich assembly includes various components to automatically dispense selected bread, condiments, and other sandwich and meal ingredients and wrapping and packing the sandwich.

Formation of low-crystallinity phytosterol nanoparticles via cooling-controlled supercritical carbon dioxide (SCCO.sub.2) impregnation of phytosterols into biodegradable nanoporous starch aerogels and methods of preparing these aerogels are disclosed. The nanoporous starch aerogels increase water dissolution and bioaccessibility of the phytosterols, thereby making them available for preparation of high nutraceutical value foods.

Covers for sealing and/or bonding with an exposed surface of an animal feed within a container include a flexible film that conforms to the animal feed and a rigid or semi-rigid layer that allows the cover to be handled by an operator during placement of the cover over the animal feed composition while the composition is at elevated temperatures. The polymer film may include a heat-activated coating that establishes a bond with the animal feed when the feed is at elevated temperatures or when an external heat source is applied to the cover. The heat-activated coating may be flowable at a temperature of at least about 125 F. Upon placement of the cover over the animal feed, the film conforms to the exposed surface of the feed and the cover forms a seal with the animal feed as flowable coating reaches a flowable temperature.

Covers for sealing and/or bonding with an exposed surface of an animal feed within a container include a flexible film that conforms to the animal feed and a rigid or semi-rigid layer that allows the cover to be handled by an operator during placement of the cover over the animal feed composition while the composition is at elevated temperatures. The polymer film may include a heat-activated coating that establishes a bond with the animal feed when the feed is at elevated temperatures or when an external heat source is applied to the cover. The heat-activated coating may be flowable at a temperature of at least about 125 F. Upon placement of the cover over the animal feed, the film conforms to the exposed surface of the feed and the cover forms a seal with the animal feed as flowable coating reaches a flowable temperature.

The present invention aims to provide a method for producing a pattern-containing liquid and a system for producing a pattern-containing liquid each having a high flexibility in designing, in liquid, a pattern that can generate any sense such as color vision, taste, flavor, mouthfeel, or texture. The present invention relates to a method for producing a pattern-containing liquid, including discharging, using a position-controllable nozzle, a pattern-forming material in which first micro-sized particles containing a first edible organic substance are dispersed in a first liquid into a second liquid, thereby forming a pattern from the first micro-sized particles.

The present invention aims to provide a method for producing a pattern-containing liquid and a system for producing a pattern-containing liquid each having a high flexibility in designing, in liquid, a pattern that can generate any sense such as color vision, taste, flavor, mouthfeel, or texture. The present invention relates to a method for producing a pattern-containing liquid, including discharging, using a position-controllable nozzle, a pattern-forming material in which first micro-sized particles containing a first edible organic substance are dispersed in a first liquid into a second liquid, thereby forming a pattern from the first micro-sized particles.

The present disclosure describes an ultrasonic rotary molding system that is used to form edible compositions or food products as they move along a conveyor belt. The food products are formed by an ultrasonic rotary wheel that includes one or more cutting tools that cut, and perhaps three dimensionally mold, food product strips. The system may include a movable backing plate that is located below the point where the ultrasonic rotary wheel cuts the food product strips. The movable backing plate may be spring loaded and it may exert force upwards against the conveyor belt and in turn against the food product.

The present disclosure describes an ultrasonic rotary molding system that is used to form edible compositions or food products as they move along a conveyor belt. The food products are formed by an ultrasonic rotary wheel that includes one or more cutting tools that cut, and perhaps three dimensionally mold, food product strips. The system may include a movable backing plate that is located below the point where the ultrasonic rotary wheel cuts the food product strips. The movable backing plate may be spring loaded and it may exert force upwards against the conveyor belt and in turn against the food product.